Directions
- 1Preheat your oven to 170°C.
- 2Microwave the frozen spinach to defrost and drain off excess moisture.
- 3Combine ricotta cheese, spinach, parmesan cheese, eggs, breadcrumbs, salt, and pepper in a large bowl.
- 4Mix until just combined.
- 5Shape the mixture into small meatballs, about 3-4cm in diameter (around 25 meatballs).
- 6Pour the jar of basil pasta sauce or passata into a baking dish, spreading it evenly across the bottom.
- 7Place the meatballs on top of the passata in the baking dish, arranging them in a single layer.
- 8Bake in the preheated oven for 40-50 minutes, or until the meatballs are golden and cooked through. The sauce should be bubbly and slightly thickened.
- 9Serve the meatballs directly from the dish, spooning some of the sauce over the top.
Ingredients
- 500 g ricotta cheese
- 3 eggs
- 80 g fresh parmesan cheese, grated
- 1.5 cups white breadcrumbs
- 0.5 cup frozen spinach, thawed and drained
- salt
- black pepper
- 1 jar jar basil pasta sauce or passata
- 1 cup water
Equipment
large bowlbaking dish
Tips
- Adding sides to this dish may further increase the protein depending on your choice of sides.
- If using sauce rather than passata, add a cup of water to thin it out.
- Serve with crusty bread, pasta, rice or any preferred sides.
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